Peppermint Brownie Mix Cookies Recipe
Peppermint Brownie Cookies start with a doctored brownie mix that makes them perfectly fudgy, chewy, and chocolatey! This easy cookie recipe requires zero chilling and after baking you dip them in melted Andes mints and top with crushed candy canes!
Sweet Chocolate Peppermint
Cozy up around the tree while you enjoy these Peppermint Brownie Mix Cookies with a cup of Crockpot Hot Chocolate as your kids write their Letters to Santa or bring them to your next holiday cookie swap and watch them quickly disappear!
With these Peppermint Brownies having a primary base of a boxed brownie mix and taking just 8 minutes to cook, you’ll have bakery level cookies on your counter in no time!
If you double the Brownie Cookie batter you can even freeze half of them to make these festive Reindeer Cookies at another time that your kids will be sure to love and leave out for Santa!
Rebecca’s Recipe Review
Taste: A sweet minty combination of chocolate and peppermint.
Texture: Chewy cookies with a smooth chocolate-dipped edge and crunchy peppermint.
Ease: 4/10
Pros: Made with a store-bought brownie mix to keep the recipe short and sweet!
Cons: None.
Would I Make This Again? Text
Peppermint Brownie Cookie Ingredients
The brownie batter adds flour, eggs, vegetable oil, water, and mini chocolate chips to doctor up a boxed brownie mix. Then bring in the Andes mints and crushed peppermint to finish off this holiday favorite!
All I can say is these cookies are amazing! I didn’t make enough of them last year, but this year I am doubling the recipe. Everyone loved them!
– Lisa
How To Make Brownie Cookies
- Begin by setting your oven to 350 degrees F to preheat as you line your baking sheets with parchment paper.
- Mix all the ingredients except for the Andes mints and crushed peppermint into a large bowl or stand mixer fitted with a paddle attachment.
3. Once the batter is thoroughly mixed together, use a small cookie scoop to drop them about 2 inches apart on the prepared pan. Then bake for 8 minutes and then let them cool on the baking pan.
4. Lastly, dress each cool brownie up by dipping them halfway into the melted Andes mints.
5. Once Peppermint Brownie Mix Cookies are dipped, sprinkle each of them with crushed candy canes and allow them to set, then enjoy the perfect holiday chocolate peppermint combination!
Rebecca’s Tips
- If you don’t have mints, you can simply add 1/2 teaspoon of peppermint extract and a 1/2 teaspoon of coconut oil to 1 1/2 cups of semi-sweet chocolate chips instead.
- You can also add 1/2 teaspoon of peppermint extract to 10 ounces of chocolate melting wafers.
- I have only tested and made this recipe using Ghirardelli Double Chocolate Brownie Mix and Duncan Hines brownie mix. Other readers have used Betty Crocker Brownie mix and added in one teaspoon of baking powder.
How To Store Brownie Cookies
These cookies will be good for up to 5 to 7 days, if they even last on your counter for that long!
Brownie cookies can also be put in the freezer. Enjoy the first half now and dig the rest out of the freezer later when you have a brownie craving or want to make my Peppermint Brownie Cookies or Reindeer cookies!
More Delicious Holiday Recipes To Try!
- Classic Christmas Sugar Cookies – A great holiday tradition to do with the whole family!
- Santa Hat Brownies – Made with brownies, buttercream frosting, and juicy strawberries!
- No Bake Christmas Krispie Treats – A Christmas twist on the classic childhood treat!
- Crockpot Candy Recipe – An easy dessert made in the crockpot!
- Cranberry Apple Cider Punch – A festive beverage for any gathering!
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Peppermint Brownie Cookies
Ingredients
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- ½ cup all-purpose flour
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
- ½ cup mini chocolate chips
- 10 ounces Andes Mints melted
- crushed peppermint candies for topping
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.
- Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If you use a medium cookie scoop, add 1 to 2 minutes to the bake time.
- Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can try out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
- Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack.
- Once cooled, melt the Andes Mints in a glass and dip the cookies halfway in the melted chocolate, place on wax paper and sprinkle with chopped peppermint candies and allow to set. They can also be placed in the fridge for 15 minutes to speed up the setting.
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Notes
- If you don’t have Andes mints, you can simply add 1/2 teaspoon of peppermint extract and a 1/2 teaspoon of coconut oil to 1 1/2 cups of semi-sweet chocolate chips.
- I have only tested and made this recipe with 18-ounce boxes of Ghirardelli brownie mix and Duncan Hines brownie mix. Other mixes and sizes could change the outcome of the recipe.
- If you use a medium cookie scoop, you will get about 2 dozen cookies.
- Betty Crocker’s brownie mix doesn’t contain baking soda and causes flat cookies. Some readers have had luck by adding 1 teaspoon of baking soda to the Betty Crocker mix but I have not tested it myself.
- These cookies are a little temperamental when it comes to the baking time. You see, they cook pretty quickly, and one extra minute could mean a not-so-fudgy center. I have a gas oven and I found the 8 minute was the perfect amount of time.
- You want these cookies to be slightly undercooked when you take them out of the oven because they will continue to cook a little on the baking sheet. I think if you have an electric oven, you’re going to want either 9 or 10 minutes of cook time, but test a couple of cookies first so you get them right where you want ’em!
- The batter is very thick and sticky, I do not recommend mixing it with a whisk or even with a whisk attachment for a stand mixer.
- Do not substitute regular chocolate chip as they are too large for the cookies, you can simply omit if you don’t have mini chocolate chips.
Nutrition
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All I can say is these cookies are amazing! I didn’t make enough of them last year, but this year I am doubling the recipe. Everyone loved them! 🤩
I’m going to make it sound good
Hi, If I don’t have mini chocolate chips, should I leave that out or use regular size? Also, in the recipe you say medium cookie scoop x2 but I think one should be small cookie scoop. Thank you!
Thank you for pointing out the cookie scoop typo – all fixed. I would omit the chocolate chips if you don’t have them, regular chocolate chips would be too big in my opinion.